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Makes
Makes: 60 cookies
Level
easy
Prep Time
5
Cooking Time
30
Total Time
55

Ingredients

1 cup
2 sticks Churned Unsalted Butter Sticks, room temperature
250 mL
1 cup
sugar
250 mL
1 tbsp
vanilla extract
15 mL
2 tsp
coconut extract
10 mL
1/4 tsp
salt
1 mL
1
egg, room temperature
0
2 1/2 cups
all-purpose flour
625 mL
3/4 cup
unsweetened flaked coconut, divided
185 mL
1/2 cup
dried cranberries, chopped
125 mL
1/2 cup
pistachios, chopped
125 mL

Method

Step 1
Using an electric mixer (stand or handheld), cream together butter, sugar, extracts and salt until smooth, about 3 min. Scrape down sides of bowl, add egg and mix well. Scrape down sides of bowl again, slowly add flour, coconut, cranberries and pistachios along with the dry ingredients. Divide dough in half and, using a piece of parchment paper, roll dough into logs about 1 1/2-in. (4 cm) thick and 16-in. (40 cm) long. Roll each log in 2 tbsp (30 mL) of the remaining coconut, lightly coating outside of dough. Wrap with plastic wrap and refrigerate until firm, about 30 min.
Step 2
Preheat oven to 350°F (180°C). Use parchment paper to line baking sheet. Unwrap dough and slice into 1/2-in. (1 cm) thick rounds and place on prepared baking sheet, spaced about 1 in. (2.5 cm) apart. Bake on middle rack of oven until firm, but not golden, about 12 min. Remove from oven, transfer cookies to a cooling rack to cool completely.
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Nutritional Facts Per Serving

Nutrition Description:
1 cookie
Calories:
90
Fat:
5 g
Saturated Fat:
3 g
Carbs:
11 g
Protein:
1 g
Cholesterol:
15 mg
Fiber:
1 g
Sodium:
20 mg